Stuffed Mushroom Caps

Serves: 24 caps - Cooking Method: Stovetop and Bake - Total Time: 40 minutes

Stuffed Mushroom Caps are everyone’s favorite nibble. These are stuffed with a sausage and cheese mixture. Caps can be cooked all at once or just heat as many as you may need for an evening. Easy, easy, easy appetizer party recipe.

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While you are making an appetizer for a party, make extra stuffing and top portabella mushroom caps for a weeknight meal. Pre-bake portabella caps for 10 minutes prior to topping with the stuffing and then follow recipe.


Mushroom Caps, (try to get similar sizes) - 30
Italian Sausage, not in casing - 3/4 to 1 lb.
Green Bell Peppers, diced small - 1/2 cup
Onions, diced small - 1/2 cup
Breadcrumbs, unseasoned - 1/2 cup
Egg - 1
Parmesan cheese, grated - 1/4 cup


Preheat oven to 350 degrees.

1. Clean and de-stem mushroom caps by rubbing with a dry, soft cloth (do not wash with water). Select 24-30 caps of similar size so that all caps will cook for the same length of time.

2. Into medium-sized bowl, mix all remaining ingredients.

3. Using your hands, form enough small balls (of equal size) to match the number of mushroom caps you have. Place one ball on each of your caps and gently press into the recession.

4. Bake for 12-15 minutes until mushroom is soft and stuffing is cooked through.

Make a double batch and freeze one for later use. Mushroom caps can be assembled and frozen whole. When guests come, either defrost or still frozen, pop the required number of mushroom caps into the oven and serve. If cooking from frozen state, adjust cooking time.

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